What is this Bluenose Grouper....is it a seafood plot....is it really a fish. The term Grouper was added to the term Bluenose to help American's identify with the fish. Bluenose (Hyperoglyphe Antarctica)is actually from the rudderfish family species. It has a firm texture and medium color that whitens when cooked. It is only found in in New Zealand and Australia.

Hi Greg...this is Danielle, resident oyster buyer. I believe this "months with an r" rule came about when there was no refrigerated transportation. In the beginning when oysters were brought into cities by rail car the summer months were definatley not a good time to enjoy this product. Obviously this has changed and it is possible to eat oysters in the summer months. However, there are parts of the country that have better(non-spawning)oysters in the summer than...

Its a time game......In the restuarant you may be unaware of how long your wholesaler held the stones.......fresh stones, if buried in ice, in a container that drains well could easily last 5 days......if your wholesaler held them for 4 days....don't expect 5 days......if they go bad in two, and you handled them properly, ask for a credit

Follows is a subject we should all be familiar with
Dr. Fish: The Hazards of Histamine
Here's how to prevent your fish from developing histamine
By Roy E. Martin, Gofish.com News
Publish date: November 02, 2000 08:40 AM
A major emphasis in developing HACCP plans for scrombroid fish is controlling the formation of histamine. Twenty species are mentioned in the FDA’s "Fish and Fisheries Products Hazards and Controls Guide" (second edition) as capable of developing...

Tis the season for some new entres. We favor Walleye Pike during the fall. This fish has a good price point and outstanding flavor and appeal. These next items don't fit your timeline but are worth considering. October 15th will feature the opening of Florida Stone Crab Claws. In November Diver Scallops will provide some of the cleanest tasting scallops available. For specialty items caviars become very popular. Also consider hosting 2 or 3 types of West Coast...

Muddy tasting farm raised catfish is always a problem in the hot summer months. The taste is a function of water quality, water temperature and algae content. If any of these factors are off you will have a mud ball fillet. So how do you avoid it? It starts with the your selection of catfish operation. We use Southern Pride Catfish. They employ a taster, who does nothing but ensure that the taste is top quality. They also employ there own harvestors. Many companies...